Lavender jelly is a delightful way to use the flowers you dried last summer. I love cooking with lavender and frequently pair it with lemon in baked goods or creme brulee. It's the perfect thing to make and can early in the season when there aren't any other fruits ready for harvest. Learn how to make it on my Recipes page.
Lavender is delicious, with a mild sweet flavor slightly reminiscent of cherries. Pair the jelly with fruit and cheese platters when you gather friends around a table to munch and talk. My favorite is a sourdough toastie with lavender jelly, smoked gouda and a slice of crystalized ginger - yummm!
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We've been using lots of flowers from the spring crops on our salads this month along with home grown lettuce - what a treat. The radish blossoms taste like mild radishes, and overwintered kale and cabbage are sending up flower stalks that taste like cabbage. Sage flowers can be frozen along with the leaves to use in stuffing poultry later in the year - just put them in a zippered plastic bag with most of the air squeezed out before freezing.
As much as we like peas, it's fun and tasty to use the pea blossoms in cold meat and vegetable salads as well. They taste like, well, peas :-) |
Sheryl Campbell
I love to grow and cook with edible flowers! I've been gardening and growing most of my own vegetables and all my own edible flowers for almost 2 decades and still learn something new every day. Archives
May 2024
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